This recipe is a variation on many I have used in the past. The crumble is oaty and the addition of cinnamon is a nice twist. To make this fresh, follow the recipe below. If you wish to freeze it for later, keep on reading...
I stewed apples and blackcurrants but you can use other, similar fruit. I always keep frozen berries (blackberries, raspberries, strawberries or blueberries) in the freezer. Wash and open-freeze them (on a baking tray in the freezer) and pop them onto a zip-lock bag when they are frozen. Mix it up to suit your taste.
Plastic freezer boxes are ideal if you want to stew fruit in advance and store it for later use. It is the best method I've found for storing stewed fruit. They stack neatly in the freezer and can go straight from freezer to microwave, defrosting the fruit in minutes. I pop the fruit in an oven-proof dish, adding the crumble - again, straight from the freezer. The pudding is then ready to go into the oven. I cook it at the same temperature and for the same time as in the recipe below.
To speed things up, I make batches of crumble (5x quantity below) and freeze it in a zip-lock bag. It can go straight from the freezer on top of the fruit. I rarely freeze a complete crumble because it takes too long to thaw and reheat. This is much quicker and I can produce a decent pud at a moments notice!
Blackcurrant and Apple Cinnamon Crumble - serves 4-6
Cook at 190C conventional oven, 170C fan, or Gas Mark 5 for 25-30 minutes.
Ingredients
1kg stewed fruit, a mix of apple and blackcurrants
2tbsp water
1-2 tbsp sugar
Crumble Topping
75g Plain Flour
25g oats
50g butter or margarine
50g light brown soft sugar (but works with white, too!)
1/2tsp cinnamon
See also
McDougall's Rhubarb Crumble. This crumble is the inspiration behind my dish.
Plastic freezer boxes are ideal if you want to stew fruit in advance and store it for later use. It is the best method I've found for storing stewed fruit. They stack neatly in the freezer and can go straight from freezer to microwave, defrosting the fruit in minutes. I pop the fruit in an oven-proof dish, adding the crumble - again, straight from the freezer. The pudding is then ready to go into the oven. I cook it at the same temperature and for the same time as in the recipe below.
To speed things up, I make batches of crumble (5x quantity below) and freeze it in a zip-lock bag. It can go straight from the freezer on top of the fruit. I rarely freeze a complete crumble because it takes too long to thaw and reheat. This is much quicker and I can produce a decent pud at a moments notice!
Blackcurrant and Apple Cinnamon Crumble - serves 4-6
Cook at 190C conventional oven, 170C fan, or Gas Mark 5 for 25-30 minutes.
Ingredients
1kg stewed fruit, a mix of apple and blackcurrants
2tbsp water
1-2 tbsp sugar
Crumble Topping
75g Plain Flour
25g oats
50g butter or margarine
50g light brown soft sugar (but works with white, too!)
1/2tsp cinnamon
Preheat the oven. Stew first, the apples and then the blackcurrants, by simmering in a pan until just soft. Add 1tbsp of water and 1tbsp sugar to sweeten. Grease a 1-litre, shallow dish and add the fruit by the spoonful. See below.
To make your crumble topping, add the flour and butter to a large bowl and rub-in, until the mixture resembles breadcrumbs. Add the oats, cinnamon and sugar and spoon and mix in. Cover the fruit filling with the crumble topping.
Bake in the oven at 190C for a conventional oven,170C for fan oven or Gas Mark 5 for 25-30 minutes, until cooked. Remove and serve with custard or ice-cream.
Yum! Serve and enjoy :)
Thank you for reading my recipe.
Leave a comment below if you have a favourite crumble...
McDougall's Rhubarb Crumble. This crumble is the inspiration behind my dish.
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